Thai Red Curry

Ingredients

• •2 tablespoons red curry paste
• •1 can (14 oz) coconut milk
• •1 lb boneless chicken breast, cubed
• •1 red bell pepper, sliced red bell pepper
• •1 cup bamboo shoots
• •2 tablespoons fish sauce
• •1 tablespoon brown sugar
• •3 cloves, minced garlic
• •1 tablespoon vegetable oil
• •10-12 leaves fresh basil

Directions

1. 1Heat oil in a large pan over medium-high heat and sauté minced garlic for 30 seconds until fragrant.
2. 2Add red curry paste and stir-fry for 1 minute to release the flavors.
3. 3Add cubed chicken and cook for 5-7 minutes until starting to brown on all sides.
4. 4Pour in coconut milk, fish sauce, and brown sugar, stirring to combine well.
5. 5Add bell peppers and bamboo shoots, then simmer for 10-12 minutes until chicken is cooked through and peppers are tender.
6. 6Taste and adjust seasoning if needed, then remove from heat and stir in fresh basil.
7. 7Serve hot over steamed jasmine rice.

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